Our 5 guidelines

1. Only real food

We use only seasonal fruit and vegetables, possibly organic and 0 km, because to cook you first need to have real food!

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2. Put your hands in the dough

You cook too, generally I provide you with a pantry so that you can have your hands free and have your notes already taken.

3. Beyond the clichés of the recipes


You learn the why and how, not the exact recipe, so that you can use what you’ve learned in other contexts as well and adapt these new skills to different territories and seasons.

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4. The pleasure and sense of conviviality

After cooking, we practice the art of conviviality

5. Staying in touch

When you go home, I want you to put into practice what you’ve learnt. This is why if necessary you can always contact me by email or on skype for advice.